Lemon Chicken (2)
Ingredients
500g chicken thigh fillets
1 egg white
2 teaspoons cornflour
½ teaspoon salt
¼ teaspoon grated ginger
3 tablespoons oil
2 teaspoons cornflour
2 tablespoons water
6 teaspoons sugar
2 tablespoons lemon juice
¾ cup chicken stock
2 teaspoons soy sauce
1 teaspoon red wine
2 cups rice
Method
Cut chicken into strips.
Lightly beat the egg white.
Combine egg white, cornflour, salt and ginger in a bowl and add the chicken strips, mixing well.
Marinate in the refrigerator for 30 minutes.
Cook rice to packet instructions.
Heat the oil in a wok swirling gently to coat vase and sides.
Drain chicken from marinade and add to the pan and stir-fry over a moderately high heat until just cooked.
Place the chicken on a plate keep warm while preparing the sauce.
Carefully pour excess oil from pan into a heatproof container.
To make the sauce.
Mix cornflour with water to a smooth paste.
Add to the wok with sugar, lemon juice, chicken stock, soy sauce and red wine.
Stir over high heat and boil stirring until thickened.
Add the chicken stirring to coat in sauce.
Serve on a bed of rice.
